TY - JOUR
T1 - Importance of control of enzymatic degradation for determination of bisphenol A from fruits and vegetables
AU - Kang, Jeong Hun
AU - Kondo, Fusao
AU - Katayama, Yoshiki
N1 - Funding Information:
TThhee aauutthhoorrss wwiisshh ttoo tthhaannkk PP.. LLaannggmmaann,, KK.. NNaakkaaddaattee aanndd RR.. Ishiwata of Iwate Medical Ishiwata of Iwate Medical UUnniivveerrssiittyy ffoorr hheellppffuull ssuuppppoorrtt iinn tthhiiss rreesseeaarrcchh,, aanndd MMrrss.. EE.. HHoossookkaawwaa ffoorr typing. This typing. This wwoorrkk wwaass ssuuppppoorrtteedd bbyy GGrraannttss --iinn- -AAiidd ffoorr SScciieennttiiffiicc Research from the Iwate Medical Univer-ssiittyy-- KKeeiirryyookkaaii RReesseeaarrcchh FFoouunnddaattiioonn,, tthhee PPrriivvaattee School Promotion Foundation, and the MMiinniissttrryy ooff EEdduuccaattiioonn aanndd CCuullttuurree iinn JJaappaann.. School Promotion Foundation, and the
Funding Information:
The authors wish to thank P. Langman, K. Nakadate and R. Ishiwata of Iwate Medical University for helpful support in this research, and Mrs. E. Hosokawa for typing. This work was supported by Grants-in-Aid for Scientific Research from the Iwate Medical University-Keiryokai Research Foundation, the Private School Promotion Foundation, and the Ministry of Education and Culture in Japan.
PY - 2006/1/5
Y1 - 2006/1/5
N2 - The purpose of this study was to develop an analytical method for determination of bisphenol A (BPA) from fruits and vegetables. The present method developed for extraction of BPA from samples was based on solid-phase extraction (SPE) method and solvent extraction. Recovery results in the samples spiked with a 10 ng/ml BPA [no detection (<1 ng/g) to 77%] were lower than those in the samples with a 50 ng/ml BPA (26-96%). The fact that the low recovery results were caused by BPA degradation by enzymes is found. These problems were proved by the pH (pH ≤3) and the heating treatment (at ≥80°C for 5 min). However, because the heating treatment at temperatures of ≥80°C for 5 min is more difficult and time-consuming method than the pH control, we suggest that the pH control is useful to prevent BPA degradation. Good recovery results (82-101%) were obtained from all fruit and vegetable samples after pH treatment (pH ≤3). Effective elimination of impurities and a good detection limit (1 ng/g) were obtained with a method involving two SPE cartridges (OASIS HLB and Sep-Pak Florisil cartridge).
AB - The purpose of this study was to develop an analytical method for determination of bisphenol A (BPA) from fruits and vegetables. The present method developed for extraction of BPA from samples was based on solid-phase extraction (SPE) method and solvent extraction. Recovery results in the samples spiked with a 10 ng/ml BPA [no detection (<1 ng/g) to 77%] were lower than those in the samples with a 50 ng/ml BPA (26-96%). The fact that the low recovery results were caused by BPA degradation by enzymes is found. These problems were proved by the pH (pH ≤3) and the heating treatment (at ≥80°C for 5 min). However, because the heating treatment at temperatures of ≥80°C for 5 min is more difficult and time-consuming method than the pH control, we suggest that the pH control is useful to prevent BPA degradation. Good recovery results (82-101%) were obtained from all fruit and vegetable samples after pH treatment (pH ≤3). Effective elimination of impurities and a good detection limit (1 ng/g) were obtained with a method involving two SPE cartridges (OASIS HLB and Sep-Pak Florisil cartridge).
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U2 - 10.1016/j.aca.2005.08.050
DO - 10.1016/j.aca.2005.08.050
M3 - Article
AN - SCOPUS:28844475591
SN - 0003-2670
VL - 555
SP - 114
EP - 117
JO - Analytica Chimica Acta
JF - Analytica Chimica Acta
IS - 1
ER -